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with Toasted Baguette

  • Active Time : 30 minutes
  • Total Time : 1 hour
  • Serves : 8 servings


  • 4 tablespoons 100% pure olive oil divided
  • 6 medium yellow onions thinly sliced (7-8 cups)
  • 1 tablespoon chopped fresh thyme divided
  • 1/2 cup dry sherry optional
  • 1 32 ounce container beef broth (32 ounce)
  • 1 32 ounce container chicken broth (32 ounce)
  • 8 (1/2-inch) slices French baguette bread
  • 2 cups shredded Swiss cheese
  • 1 cup fancy shredded Italian style Parmesan cheese


In large saucepan or Dutch oven, heat 3 tablespoons oil over medium heat. Add onions and 1½ teaspoons thyme; salt and pepper to taste. Reduce heat to medium-low and cook onions, stirring frequently, until golden brown (about 20-25 minutes).

Add sherry or ½ cup broth, stirring and scraping pan until sherry is evaporated. Add broths; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Stir in remaining thyme the last 10 minutes.

Meanwhile, lightly brush bread with remaining oil. Place on baking sheet; broil until golden brown (about 1-2 minutes).

Ladle soup into 8 ovenproof soup crocks or bowls; place on a baking sheet. Top each crock with bread and cheeses. Broil until cheese is browned and bubbly.

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